Algal nutraceuticals: A perspective on metabolic diversity, current food applications, and prospects in the field of metabolomics

García-Pérez, Pascual; Cassani, Lucía; García-Oliveira, Paula; Xiao, Jianbo; Simal‐Gándara, Jesús; Prieto, Miguel A.; Lucini, Luigi

doi:10.1016/j.foodchem.2022.135295

Cited by 22 publications

(17 citation statements)

References 154 publications

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“…As it was previously demonstrated, inorganic structures are able to play the role of anti-ageing factor [ 92 , 93 , 94 ]. Interest in the extension of the life of materials using ecological products has focused on algal extracts, whose efficiency is one of the main factors in the evaluation of its utility [ 95 ]. The significant role of additives for protection against oxidation is exemplified when the local concentration of free radicals reaches a certain level from which the oxidation rate exceeds the accumulation rate [ 95 ].…”

Section: Discussionmentioning

confidence: 99%

Stabilization Activity of Kelp Extract in Ethylene–Propylene Rubber as Safe Packaging Material

Zaharescu¹

2023

Polymers

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This paper presents the stabilization effects of the solid extract of kelp (Ascophyllum nodosum) on an engineering elastomer, ethylene–propylene copolymer (EPR), which may be used as packaging material. Progressive increase in additive loadings (0.5, 1, and 2 phr) increases the oxidation induction time for thermally aged rubber at 190 °C from 10 min to 30 min for pristine material and modified polymer by adding 2 phr protection powder. When the studied polymer is γ-irradiated at 50 and 100 kGy, the onset oxidation temperatures increase as a result of blocking the oxidation reactivity of free radicals. The stabilization effect occurs through the activity of alginic acid, which is one of the main active components associated with alginates. The accelerated degradation caused by γ-exposure advances more slowly when the kelp extract is present. The OOT value for the oxidation of EPR samples increases from 130 °C to 165 °C after the γ-irradiation of pristine and modified (2 phr of kelp powder) EPR, respectively. The altered oxidation state of EPR samples by the action of γ-rays in saline serum is faster in neat polymer than in stabilized material. When the probes are placed in physiological serum and irradiated at 25 kGy, the OOT value for neat EPR (145 °C) is much lower than the homologous value for the polymer samples protected by kelp extract (153 °C for the concentration of 0.5 phr, 166 °C for the concentration of 1 phr, and 185 °C for the concentration of 2 phr).

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Section: Discussionmentioning

confidence: 99%

Stabilization Activity of Kelp Extract in Ethylene–Propylene Rubber as Safe Packaging Material

Zaharescu¹

2023

Polymers

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“…Several studies have focused on exploring the chemical and functional components of algae for pharmacological and food applications (Garcia‐Perez et al, 2023; Kumari et al, 2023; Tagliapietra & Clerici, 2023). Algae are a rich source of polysaccharides such as alginates, fucans, galactans, carrageenan, fucoidan, laminarin, and ulvans (Gomez et al, 2020; Lopez‐Santamarina et al, 2020; Rengasamy et al, 2020).…”

Section: Introductionmentioning

confidence: 99%

Dried algae as potential functional ingredient in fresh cheese

Borges,

Ribeiro,

Silva

et al. 2024

Food Bioengineering

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Algae have attracted the attention of researchers and consumers due to their health‐promoting bioactive compounds. In addition, the high content of polysaccharides may confer important technological properties when included in foods with high moisture content, such as fresh cheese. In this study, two dried algae species—Fucus spiralis and Petalonia binghamiae, were added to fresh cheese to improve its functional properties. Syneresis was evaluated by water holding capacity (WHC) and measurement of weight loss of the cheeses during storage at 4°C. Cheeses were also analysed for antioxidant activity, composition, and organoleptic properties. The addition of dried seaweed significantly reduced the weight loss of fresh cheese during storage (p < 0.05), which is normally associated with a loss of sensory properties. A significant increase (p < 0.05) in antioxidant activity was also observed in the cheeses with the addition of both algae. Except for the cheese with the addition of F. spiralis (1 g/100 g), the chemical composition did not change (p > 0.05) when the algae were added to the cheeses. Cheese with the addition of dried F. spiralis showed the best results in the sensory tests, consumer preference, and purchase intention.

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Section: Introductionmentioning

confidence: 99%

“…Numerous algae species are found worldwide and are classified into two groups—macroalgae (also known as seaweeds) and microalgae—depending on the complexity of their biological organization [ 1 ]. Microalgae are microscopic, unicellular, and photosynthetic organisms distributed in both freshwater and marine ecosystems [ 1 , 2 ]. They have attracted attention as promising candidates for the industrial exploitation of food and biofuels due to their high productivity per unit area compared to agricultural crops, their high adaptability to various cultivation conditions, and their capacity to grow rapidly [ 1 , 2 ].…”

Section: Introductionmentioning

confidence: 99%

“…Microalgae are microscopic, unicellular, and photosynthetic organisms distributed in both freshwater and marine ecosystems [ 1 , 2 ]. They have attracted attention as promising candidates for the industrial exploitation of food and biofuels due to their high productivity per unit area compared to agricultural crops, their high adaptability to various cultivation conditions, and their capacity to grow rapidly [ 1 , 2 ]. From the perspective of sustainable food supply and security, microalgae are also attracting attention as next-generation alternative sources of protein and essential fatty acids that do not require the consumption of large amounts of water or land [ 2 ].…”

Section: Introductionmentioning

confidence: 99%

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Oral Administration of Chaetoceros gracilis—A Marine Microalga—Alleviates Hepatic Lipid Accumulation in Rats Fed a High-Sucrose and Cholesterol-Containing Diet

et al. 2023

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Microalgae are attracting attention as a next-generation alternative source of protein and essential fatty acids that do not consume large amounts of water or land. Chaetoceros gracilis (C. gracilis)—a marine microalga—is rich in proteins, fucoxanthin, and eicosapentaenoic acid (EPA). Growing evidence indicates that dietary fucoxanthin and EPA have beneficial effects in humans. However, none of these studies have shown that dietary C. gracilis has beneficial effects in mammals. In this study, we investigated the effects of dietary C. gracilis on lipid abnormalities in Sprague-Dawley rats fed a high-sucrose cholesterol-containing diet. Dried C. gracilis was added to the control diet at a final dose of 2 or 5% (w/w). After four weeks, the soleus muscle weights were found to be dose-responsive to C. gracilis and showed a tendency to increase. The hepatic triglyceride and total cholesterol levels were significantly reduced by C. gracilis feeding compared to those in the control group. The activities of FAS and G6PDH, which are related to fatty acid de novo synthesis, were found to be dose-responsive to C. gracilis and tended to decrease. The hepatic glycerol content was also significantly decreased by C. gracilis feeding, and the serum HDL cholesterol levels were significantly increased, whereas the serum levels of cholesterol absorption markers (i.e., campesterol and β-sitosterol) and the hepatic mRNA levels of Scarb1 were significantly decreased. Water-soluble metabolite analysis showed that the muscular contents of several amino acids, including leucine, were significantly increased by C. gracilis feeding. The tendency toward an increase in the weight of the soleus muscle as a result of C. gracilis feeding may be due to the enhancement of muscle protein synthesis centered on leucine. Collectively, these results show that the oral administration of C. gracilis alleviates hepatic lipid accumulation in rats fed a high-sucrose and cholesterol-containing diet, indicating the potential use of C. gracilis as a food resource.

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Algal nutraceuticals: A perspective on metabolic diversity, current food applications, and prospects in the field of metabolomics

Cited by 22 publications

References 154 publications

Stabilization Activity of Kelp Extract in Ethylene–Propylene Rubber as Safe Packaging Material

Stabilization Activity of Kelp Extract in Ethylene–Propylene Rubber as Safe Packaging Material

Dried algae as potential functional ingredient in fresh cheese

Oral Administration of Chaetoceros gracilis—A Marine Microalga—Alleviates Hepatic Lipid Accumulation in Rats Fed a High-Sucrose and Cholesterol-Containing Diet

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